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J. Henry Hubbard

Cooking Level: Expert

Living In: Halifax, Nova Scotia, Canada
About me:
 My father started to teach me how to cook when I was just 8 years old. By time I was 12 the Barbeque was MY Domain. By time I was 15 I could cook full 5 course meals with little assistance. Since then I've increased my knowledge and skill working in larger and larger venues. The last major meal that I served was for 80 people and I held the Chief Cook title. It was the first time that I'd been given total control of the menu, from deciding the actual menu to deciding portions to coordinating the kitchen staff. I intend to continue to work on my abilities as a cook and eventually when I retire from Government work I want to own and operate a small "Mom & Pop" restaurant.

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JMW59

Cooking Level: Expert
Home Town: Halifax, Nova Scotia, Canada
Living In: Waxahachie, Texas, USA
About me: I was born in Nova Scotia, Canada but have lived in Texas since 2000 with my wonderful husband and great little dog -Jake.
Photo by Deborah

Deborah

Cooking Level: Expert
Home Town: Halifax, Nova Scotia, Canada
About me: Desserts and cooked meals

Rhinerah

Cooking Level: Intermediate
Home Town: Halifax, Nova Scotia, Canada
Living In: London, Ontario, Canada
About me: Mom of 5, working full time. Just trying to keep sane!!! When I have a micro-second to myself I enjoy reading, playing guitar, writing (sooo cathartic) and plotting world domina…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.

Creamy Pesto Shrimp

Reviewed on Oct. 8, 2008 by Barb A.
This is a meal that can be prepared in under 1/2 hour - gotta love those ones! I used light cream (5% milk fat), added sauteed mushrooms, onions and garlic as suggested by other reviewers, and used homemade pesto made from this site. I made penne pasta and mixed the cream sauce with shrimp in with the pasta before serving. Tasty! Thanks for the recipe, Loretta.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.

Unbelievable Chicken

Reviewed on Oct. 7, 2008 by Barb A.
Really interesting combination of ingredients, which yields tasty and juicy chicken. I made the marinade before leaving for work - and left the chicken in it for 10 hours. I cooked the chicken on an indoor grill, and basted the chicken for the first half of the cooking time (added lots of flavour). Thanks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.

Skillet Ham, Cabbage and Potatoes

Reviewed on Oct. 7, 2008 by EILISH40
We love cabbage (especially the one we can get in Portugal that does not have all that tough core) and this is a great way to cook it. Definitely, for us, I use chicken broth and will try different types of sausage along the way.
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1 user found this review helpful

 
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